Category Archives: Uncategorized

Have You Ever Had A Gincident?


Sometimes people have bad experiences with gin when they’re young, and it takes them a few years to come back to this tasty spirit.

If you’re in that boat, and want to explore the amazing diversity of gins there’s no better place than Singapore, where this bar has more gins than any other place on the planet.

If a trip to Singapore isn’t in your budget, check out some local spirit classes here >>> 

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BEWARE: Fake Alcohol That Could Kill You!

Currently in the U.K, authorities have advised everyone to be on the lookout for a brand of vodka called “Radanoff”, which is said to contain industrial strength alcohol!

For those of you wondering what this means… Industrial strength alcohol is intended mainly for cleaning and sanitization purposes, and is not safe for human consumption. Ingesting even a small amount of this form of alcohol can lead to effects as severe as blindness or even death.

The bottles of fake vodka in circulation are said to have no customs duty stamp, and invalid barcodes.

Other signs to be cautious of include caps that aren’t sealed, inconsistent fill levels, and incorrectly spelled labels.

Unfortunately fake alcohol is an issue that exists all over the world, and we encourage you to always be cautious and stay safe!

You can read more about this here >>>

In the meantime… if you’ve got some REAL alcohol on hand, click here to check out a ton of recipes you can try out at home!

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How 2018 Changed the Way We Drink

It’s no secret that with each passing year, new trends emerge and our society is always evolving. Leaders in every industry pay close attention to these shifting trends, and every industry is constantly evolving to keep up with our ever-changing needs and desires.

Now that 2018 has come to an end, let’s take a quick look at a some of the ways the alcohol industry has changed this year.

We finally realized how much plastic straws suck…(no pun intended) 

A sudden surge in media coverage surrounding the detrimental effects of single-use plastics on the environment quickly caused plastic straws to become a taboo this year. The anti-straw movement seems to be more than just a passing trend, as food and beverage industry leaders all over the world have already set deadlines to eliminate single-use plastics from their practices completely. Who knows? Maybe 2019 will be the year we decide to ditch plastic straws for good.

CBD joined the party!

The legalization of cannabis added a whole new element to the food and beverage industry. CBD oils and tinctures became a popular ingredient that bartenders and baristas could use to enhance their beverages for an entirely new consumer experience. Guests at Gracias Madre in San Francisco can now enjoy innovative new twists on classic cocktails, like the Stoney Negroni and the Rolled Fashioned. It’s safe to assume the list of ways cannabis can be incorporated into this industry will only continue to grow throughout the new year.

Mocktails are still having a moment.

The variety of non-alcoholic beverages available to consumers continued to expand this year as the demand for more exciting options for the non-drinker increased. Low ABV beverages and mocktails allow consumers to enjoy the complexity of a craft cocktail without the added effects of alcohol. Brands like Seedlip even increased their range of non-alcoholic spirits, which can enhance a mocktail with interesting flavours and aromas that can’t be found in traditional juices and syrups. With the way things are progressing, 2019 is sure to be filled with many more exciting innovations for drinkers and non-drinkers alike.

 

To read more about drinking trends from 2018, click here >>>

For access to hundreds of cocktail & mocktail recipes you can try in 2019, click here >>>

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Bartenders: How to Save Your Hands from Bar Rot!

It’s safe to say that any job that requires your hands to be in contact with water and cleaning agents frequently can increase your risk of developing unpleasant skin conditions. However, people working in the food and beverage industry can be especially susceptible due to repeatedly working with acidic ingredients such as citrus and other fruit juices.

These skin conditions can range from mild to serious, but it’s important to protect your skin because all can be uncomfortable and troublesome. One of the worst-case situations known as phytophotodermatitis (or “The Margarita Burn”), occurs when overexposure to citrus juices causes the skin to develop hypersensitivity to sunlight. This can result in painful burns when the skin is exposed to the sun’s rays!

Another skin condition that you can run the risk of developing is a bacterial/fungal infection called Paronychia, A.K.A “Bar Rot”. Paronychia appears first as inflammation around the nails, but in serious cases it can lead to detachment of the entire nail and require antibiotics for treatment.

If you want to find out the best ways you can protect your skin and prevent these conditions, check out the products top-rated by Bartenders around the world here! >>>

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GIFT CARDS

gift-cards

 

 

Any 3 Workshops Available with your Gift Card:

 

Breaking the Ice:

Have you ever wanted to treat your friends to a great cocktail at your house party? Or, are you up for a job where you can GET PAID TO PARTY? Then, this is for YOU! This introductory workshop will give you a taste of what mixing drinks is all about. You will learn from some of the Top Bartenders in the Canadian Mixology and nightlife scene… the secrets of how to make a great cocktail for friends, or shake and stir your way to into a fantastic new line of work!

Get Into The Spirit:

One of the most common questions asked of a bartender is “What do you Recommend”? This seminar will show you how to create custom cocktails in each of the five main spirit categories: Vodka, Rum, Gin, Whiskey and Tequila. Each cocktail is guaranteed to satisfy your guests’ unique taste and preferences. This is the science of mixology. Practicing behind a real bar, you will be creating the most asked for drinks with focus on efficient and accurate service. You are already on your way to mastering the hottest cocktails of today and tomorrow.

Buena Barista Coffee Workshop:

Have you ever wished you could create gourmet coffee beverages like the Barista do at Starbucks and Second Cup? This hands on tasting workshop will teach you the secrets to pulling the perfect shot of Espresso and techniques to help you create mouth watering micro-foam. Pour perfect Lattes, Cappuccinos, Macchiatos, Americanos, as well as learning dozens of recipes for European coffee delicacies.

Craft Beer Workshop:

In a nation of beer drinkers, it’s amazing that so few people really know how to serve beer properly. BartenderOne provides the ultimate in Craft Beer sampling and training with the Beer 101 Workshop. In one convenient 3 hour session, you will learn the differences between lagers and ales and which beers go best with certain foods so you can give your guests the best service!

 

PLUS SO MANY MORE…

 

Note*** December 25th Registration/Class Date is for Gift Card Purchase Only.***
Classes can be scheduled anytime in 2018. Gift Card Value Never Expires.

Gift Cards will be emailed to the address in the Registration Field within 48 hours of purchase.

 

 

PURCHASE GIFT CARD

 

 

 

 

 

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Negroni

1010557_270532919770183_2082113488_nThe Negroni
This is no candy colored drink to mess with. Most people when they see the infamous Negroni think of a sweet child’s drink but this is far from the truth. This Italian drink is favorite amongst the hairy chested culture. No but in all seriousness this drink is much more complex and amazed then most think.
Composed by three ingredients perfectly poured together 

Campari
An alcoholic liqueur, considered an apéritif, obtained from the infusion of herbs and fruit in alcohol and water. It is a bitter characterised by its dark red colour. Think bitter orange peels but delicious. 

Sweet Vermouth (Sweet oh god Sweet not Dry)
Vermouth is an aromatized, fortified wine flavored with various botanicals. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy.

Gin
Gin is a spirit which derives its predominant flavour from juniper berries. From its earliest origins in the Middle Ages, gin has evolved from a herbal medicine to an object of commerce in the spirits industry.

Perfectly balanced with 1oz each to create an amazing experience loved by all. Even candy loving individuals come on its Halloween soon we cant leave them out. 

Perfectly garnished with an orange peel or flamed orange zest.

Now many of you are probably wondering i never heard of a negroni well at BartenderOne we teach you all this plus so so so much more. Check out the BartenderOne 101 class for a start in the industry or enroll in the MasterClass to become one of the next best bartenders in Canada.

http://www.bartenderone.com/bartendingcoursestoronto

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Hot off the heels of the “Made with Love Toronto Qualifiers,” meet Amy S. Amy is a bartender at Marche Restaurant in Downtown Toronto. Wanting to sharpen her skills and broaden her knowledge, Amy took the International Bar Chef Certification (IBC) in 2015. Speaking about the course, Amy says: “The class went way beyond my high expectations and gave me a new appreciation for the detailed aspects of Mixology. My instructor was engaging, knowledgeable and interactive. The material was not overwhelming, although some classes did require learning a bit of Chemistry which was actually a lot of fun! I really enjoyed the blind taste tests as well, and learning the history behind the main spirits groups. At the end of the course, we were required to put our new found knowledge to use, and were asked to create a cocktail menu. I enjoyed IBC so much, I picked up skills I use every day. Given the chance, I would definitely do it all over again!”

Amy’s signature cocktail is a “Longanesa Manhattan,” a Filipino inspired cocktail made with smoked Longanesa sausage.

 

Screen Shot 2016-01-29 at 10.50.18 AM                                                                                             Amy competes with some of the city’s finest Bartenders at Made With Love

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Maybe you should just head straight to the bar for your next team-building event?

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Click here to watch a team-building workshop in action:

https://www.youtube.com/watch?v=3iBoNGV_YWU

Is your workday in need of more open communication, creativity and positive motivation?
Are you looking for new ways to spark innovation and strengthen team dynamics?
Would you like to know how to spread the happiness of happy hour throughout your whole organization?

If you answered yes to any of these questions, you’re probably ready to introduce a little happy hour into your 9 to 5! 

Bar Chefs know that different spirits, liqueurs, sweeteners, and citrus combine to make a mouth-watering cocktail, just like different personalities, skill sets and expertise combine to make up a successful team.  Understanding these synergies, and how the ingredients in a cocktail (and a team) work harmoniously together have tremendous parallels when you consider why a well-made cocktail tastes so delicious, and how the strengths of each team member combine to achieve a common objective.

When you motivate people to pool their talents in a team environment, they will perform at their best individually and as team players.  So whether you’re launching a new product, tackling a difficult company transition or building a perfect martini waterfall, you’ll want to make sure the team is as strong as possible!  Here are some of the reasons that building and strengthening internal teams is so important to the success of an organization:

 

  1. Relationships are strengthened,
  2. Lines of communication are opened,
  3. Creativity is stimulated,
  4. New ways of strategizing and solving challenges are discovered,
  5. Whiners, complainers and hidden agendas are eliminated.

 

Working on the premise that happy staff are productive staff (and most everyone is happy when they’re enjoying a cocktail or even a mocktail), make sure that your team-building workshops are fun-filled as this is a common language the entire team will understand!

 

The BartenderOne team (founded by award-winning flair bartender and master mixologist Gavin MacMillan) are experts in bringing people together in a fun, engaging way, to build team dynamics and increase productivity – offering everything from general “Get Into the Spirit” and “Rockin’ Mocktails” workshops to events focused on specific beverage types (e.g. “Let’s Get Hopped Up” Beer workshops and “Buena Barista” Coffee Workshops).

 

 

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Quest for the Best New Bartender in Toronto is coming!

Quest for the Best new Bartender in Toronto is happening on August 13th, 2015!

Check out these bartenders in action as they compete for the title of:

Best New Bartender in Toronto!

Jeong Ho Lim

David Miguel

Joanna Oliver

Rashi Gupta

Eder Sanchez

Srirag Babu

Jeremy Gui

Bartenders, your cocktail recipe must be submitted AT LEAST 48 hours before the event starts!

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This is how you become your bartender’s favourite costumer

You spend more time with your bartender than you do with your family; you should have a better relationship with him/her than the one you have with the people who drove you to hang out in bars all the time. To help, we asked a bunch of ‘tenders for advice on how to become exceptional at being a regular.

Order simple when things get hectic
Even if the bartender designed the cocktail menu, he’ll be grateful if you ask for a beer or whiskey instead of an 8-ingredient masterpiece.

Handle your people when they get out of hand
If someone you brought in starts instigating fights, grabbing asses, etc, get them to stop, or get them to leave. Don’t wait for the bartender or bouncer to step in. Their first move’s gonna be to ask you to handle it, because you’re in a better position to calm your boy with words instead of judo.

Offer your bartender the right shot, for the right reasons
The right attitude’s “I know you’re working, but it’d be awesome if you joined us”, not “Screw your job, hop on our party train!”. Also, offer them their preferred shot, not yours; and remember that a shot is never a substitute for a tip.

Perfect the Casual Half-Raise
It’s not universally accepted yet, but there might be a way to get a bartender’s attention without being a jerk. This open-palm, one-raised-finger, half-mast gesture says in the most undemanding way possible, “I’m here when you’re ready”. It’s so good!

Err towards cash, but don’t sweat credit
Cash is king because you take tips home that night instead of 1-2 weeks later, and they’re (shh…) not taxed. BUT: Bartenders get that this is a plastic world; you’re not losing cred by using credit, but tip a bit more anyway, because credit cards aren’t real money.

Keep your bartender company on slow nights
Do talk about: sports, music, movies, drinking, embarrassing sex stories, “ancient aliens”.
Don’t talk about: politics, religion, how much money bartenders make, sex stories where you’re really good at sex.

Don’t freak your bartender out on slow nights
If you’re a creepy stalker, just be low-maintenance about it. Bartenders of both sexes know they’ll have admirers. If they think “I can live with this creep” instead of “I’m calling the cops on this creep”, you’re winning (relatively).

Be respectful even when you feel you’ve been horribly wronged
Bad-tasting beer is rarely the bartender’s fault, and regardless he’ll comp you a replacement — happily so if you’re cool. If you got the wrong cocktail, you might have ordered wrong, especially if you ordered for a group. If you got the right cocktail but think it was made wrong, remember that bartenders dip a straw for a taste before serving. If the drink’s truly off, they’ll catch it.

 

Bus your table, mind your chair 
If you ordered at the bar, bring your empties back. If there’s table service but the barback’s overwhelmed (sure sign: the bartenders are frantically washing glasses), lending a hand is a “veteran move”. Pushing in your chair to keep service lanes clear is a subtle assist, but the guy not tripping over your chair will notice.

Streamline every interaction so the bartender never has to ask additional questions:
Always say “Can I start a tab?” or “Can I close this out?” when handing over a card.

Lay out specific ingredients, in the order the drink’s constructed: “Grey Goose & cranberry with extra limes” vs “Cranberry & vodka… can I get more limes?”.

With multiple drinks, flag down the bartender only when your entire order’s ready.

Tell him how much change you want; it saves a step, and now he knows it was you who tipped $3 on a $7 drink, and not the Tip Fairy.

Tip like a boss, or at least senior management
$2 per drink is solid; $3 is more than solid. 30% on an end-of-evening bill gets you remembered that night; 50% gets you remembered every night. For buybacks, 50% of whatever the drink would’ve cost works, though even at 100% you’re still saving cash.

For a “This is for you, please take care of me” bonus, 50-100% of that crucial first round’s total works, followed up by $2-$3 per round to keep the goodwill flowing. But if things get hectic, don’t remind the bartender of your generosity — it’s a fine line between rewarding you and shafting everybody else.

Make “a shot and a beer” your regular order
“Makes me smile, every time.” — every bartender in the world

Let the bartender determine when you’ve earned “regular” status…
You can’t force things by introducing him to your friends on your second visit or commiserating about how terrible the other customers are. If you do, like, half of the above stuff, seven visits (not including weekends!) ought to do it.

… and to keep that status, be discreet 
If you have an “awesome guy” discount, don’t put 10 friends on your tab. If you get to order after last call, this quote pretty much sums it up: “Last call is like corralling a bunch of toddlers at nap time. Everybody is hurting each others’ feelings, hitting each other, wetting themselves, etc. The last thing that needs to happen is for them to see the one kid still playing with the toy that they all want.”

 

ORIGINAL SOURCE

http://www.thrillist.com/drink/nation/how-to-become-your-bartenders-favorite-customer

 

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